{"title":"Pasta \u0026 Gnocchi","description":"\u003cp\u003eBrowse our Pasta \u0026amp; Gnocchi collection. Free Shipping.\u003c\/p\u003e","products":[{"product_id":"girolomoni-grano-duro-fusilli-whole-wheat","title":"Girolomoni Grano Duro Fusilli Whole Wheat","description":"\u003ch5\u003eDescription\u003c\/h5\u003e\n\u003cp\u003eThese short ribbed pasta spirals are made from durum wheat flour with the bran left in to create a wholemeal pasta that pasta cooks to a perfect al dente.\u003c\/p\u003e\n\u003cp\u003eDelicious combined with \u003cstrong\u003efeta\u003c\/strong\u003e, roasted pumpkin, Italian parsley and \u003cstrong\u003epiquillo pimientos\u003c\/strong\u003e.\u003c\/p\u003e\n\u003ch5\u003eProducer\u003c\/h5\u003e\n\u003cp\u003ePerched on a hill overlooking the rolling countryside that surrounds the town of Isola del Piano, sits a 600-year-old monastery that today serves as a proud and symbolic headquarters for Girolomoni. Previously known as Montebello, this range has been renamed in honour of the founder of the co-operative that produces these top-quality products.\u003c\/p\u003e\n\u003cp\u003eWhen Gino Girolomoni, then the young mayor of the nearby town began renovations in the 1970s, the area was desolate and alienated. Farmlands had been left to waste, and whole generations had moved to the cities. Patiently however, Gino began to promote initiatives hoping to provide the region with a sustainable economy using traditional organic farming methods. The monastery renovations were completed, and abandoned farmhouses were used to house local farmers while they learnt about organic methods and sustainability. Eventually a mill, a pasta factory and a wooden storehouse were built to accommodate the growth that this pioneering co-operative was generating.\u003c\/p\u003e\n\u003cp\u003eThe quality of wheat is key and the area around Isola del Piano is ideal for pasta due to the careful rotation of crops throughout the seasons. This means the soil is always in a condition to produce healthy cereals. Spring water from the hills above the fields is used and some varieties of pasta are bronze extruded to give a coarse feel that adds texture and holds sauce when cooked. In the world of organic pasta production, patience is everything.\u003c\/p\u003e\n\u003cp\u003eMore than thirty years on, the Girolomoni brand and the surrounding region have become synonymous with organic farming and Gino Girolomoni is recognized as a pioneer of the organic movement in Italy. The co-operative has continued to grow with over thirty local farms joining and following its principles.\u003c\/p\u003e","brand":"SabatoNZ","offers":[{"title":"Default Title","offer_id":52613559386410,"sku":"kmt1789488645829","price":3.59,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1000\/6203\/6266\/files\/girolomoni-grano-duro-fusilli-whole-wheat_1.jpg?v=1789488650"},{"product_id":"girolomoni-grano-duro-linguine","title":"Girolomoni Grano Duro Linguine","description":"\u003ch5\u003eDescription\u003c\/h5\u003e\n\u003cp\u003eFrom the pioneers of the Italian Organic Movement. This long thin durum wheat pasta is made using methods unchanged for generations. It has good flavour and texture and cooks to a perfect al dente in 7 minutes.\u003c\/p\u003e\n\u003cp\u003eThe pasta is extruded using bronze dies, rather than teflon like commercial pasta, to create a rough, \u003cspan data-mce-fragment=\"1\"\u003eporous\u003c\/span\u003e surface that helps sauces to cling to it.\u003c\/p\u003e\n\u003ch5\u003eProducer\u003c\/h5\u003e\n\u003cp\u003ePerched on a hill overlooking the rolling countryside that surrounds the town of Isola del Piano, sits a 600-year-old monastery that today serves as a proud and symbolic headquarters for Girolomoni. Previously known as Montebello, this range has been renamed in honour of the founder of the co-operative that produces these top-quality products.\u003c\/p\u003e\n\u003cp\u003eWhen Gino Girolomoni, then the young mayor of the nearby town began renovations in the 1970s, the area was desolate and alienated. Farmlands had been left to waste, and whole generations had moved to the cities. Patiently however, Gino began to promote initiatives hoping to provide the region with a sustainable economy using traditional organic farming methods. The monastery renovations were completed, and abandoned farmhouses were used to house local farmers while they learnt about organic methods and sustainability. Eventually a mill, a pasta factory and a wooden storehouse were built to accommodate the growth that this pioneering co-operative was generating.\u003c\/p\u003e\n\u003cp\u003eThe quality of wheat is key and the area around Isola del Piano is ideal for pasta due to the careful rotation of crops throughout the seasons. This means the soil is always in a condition to produce healthy cereals. Spring water from the hills above the fields is used and some varieties of pasta are bronze extruded to give a coarse feel that adds texture and holds sauce when cooked. In the world of organic pasta production, patience is everything.\u003c\/p\u003e\n\u003cp\u003eMore than thirty years on, the Girolomoni brand and the surrounding region have become synonymous with organic farming and Gino Girolomoni is recognized as a pioneer of the organic movement in Italy. The co-operative has continued to grow with over thirty local farms joining and following its principles.\u003c\/p\u003e","brand":"SabatoNZ","offers":[{"title":"Default Title","offer_id":52613559517482,"sku":"rfz1789488645378","price":4.04,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1000\/6203\/6266\/files\/girolomoni-grano-duro-linguine_1.jpg?v=1789488652"},{"product_id":"girolomoni-grano-duro-rigatoni","title":"Girolomoni Grano Duro Rigatoni","description":"\u003ch5\u003eDescription\u003c\/h5\u003e\n\u003cp\u003eThese short ribbed pasta tubes are made from organically produced durum wheat grown in Italy.\u003c\/p\u003e\n\u003cp\u003eThe pasta is extruded using bronze dies, rather than teflon like commercial pasta, to create a rough, porous surface that helps sauces to cling to it.\u003c\/p\u003e\n\u003cp\u003eCook in plenty of boiling, salted water for 9 minutes and toss through your favourite \u003cstrong\u003eSabato pasta sauce\u003c\/strong\u003e.\u003c\/p\u003e\n\u003ch5\u003eProducer\u003c\/h5\u003e\n\u003cp\u003ePerched on a hill overlooking the rolling countryside that surrounds the town of Isola del Piano, sits a 600-year-old monastery that today serves as a proud and symbolic headquarters for Girolomoni. Previously known as Montebello, this range has been renamed in honour of the founder of the co-operative that produces these top-quality products.\u003c\/p\u003e\n\u003cp\u003eWhen Gino Girolomoni, then the young mayor of the nearby town began renovations in the 1970s, the area was desolate and alienated. Farmlands had been left to waste, and whole generations had moved to the cities. Patiently however, Gino began to promote initiatives hoping to provide the region with a sustainable economy using traditional organic farming methods. The monastery renovations were completed, and abandoned farmhouses were used to house local farmers while they learnt about organic methods and sustainability. Eventually a mill, a pasta factory and a wooden storehouse were built to accommodate the growth that this pioneering co-operative was generating.\u003c\/p\u003e\n\u003cp\u003eThe quality of wheat is key and the area around Isola del Piano is ideal for pasta due to the careful rotation of crops throughout the seasons. This means the soil is always in a condition to produce healthy cereals. Spring water from the hills above the fields is used and some varieties of pasta are bronze extruded to give a coarse feel that adds texture and holds sauce when cooked. In the world of organic pasta production, patience is everything.\u003c\/p\u003e\n\u003cp\u003eMore than thirty years on, the Girolomoni brand and the surrounding region have become synonymous with organic farming and Gino Girolomoni is recognized as a pioneer of the organic movement in Italy. The co-operative has continued to grow with over thirty local farms joining and following its principles.\u003c\/p\u003e","brand":"SabatoNZ","offers":[{"title":"Default Title","offer_id":52613559583018,"sku":"wmt1789488658253","price":3.98,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1000\/6203\/6266\/files\/girolomoni-grano-duro-rigatoni_1.jpg?v=1789488662"},{"product_id":"girolomoni-grano-duro-conchiglie","title":"Girolomoni Grano Duro Conchiglie","description":"\u003ch5\u003eDescription\u003c\/h5\u003e\n\u003cp\u003eLittle fat pasta shells made from organically produced durum wheat grown in Italy. They have excellent flavour and texture and cook to a perfect al dente.\u003c\/p\u003e\n\u003cp\u003eCook in plenty of boiling, salted water for 8 minutes and blend through your favourite \u003cstrong\u003eSabato pasta sauce\u003c\/strong\u003e.\u003c\/p\u003e\n\u003ch5\u003eProducer\u003c\/h5\u003e\n\u003cp\u003ePerched on a hill overlooking the rolling countryside that surrounds the town of Isola del Piano, sits a 600-year-old monastery that today serves as a proud and symbolic headquarters for Girolomoni. Previously known as Montebello, this range has been renamed in honour of the founder of the co-operative that produces these top-quality products.\u003c\/p\u003e\n\u003cp\u003eWhen Gino Girolomoni, then the young mayor of the nearby town began renovations in the 1970s, the area was desolate and alienated. Farmlands had been left to waste, and whole generations had moved to the cities. Patiently however, Gino began to promote initiatives hoping to provide the region with a sustainable economy using traditional organic farming methods. The monastery renovations were completed, and abandoned farmhouses were used to house local farmers while they learnt about organic methods and sustainability. Eventually a mill, a pasta factory and a wooden storehouse were built to accommodate the growth that this pioneering co-operative was generating.\u003c\/p\u003e\n\u003cp\u003eThe quality of wheat is key and the area around Isola del Piano is ideal for pasta due to the careful rotation of crops throughout the seasons. This means the soil is always in a condition to produce healthy cereals. Spring water from the hills above the fields is used and some varieties of pasta are bronze extruded to give a coarse feel that adds texture and holds sauce when cooked. In the world of organic pasta production, patience is everything.\u003c\/p\u003e\n\u003cp\u003eMore than thirty years on, the Girolomoni brand and the surrounding region have become synonymous with organic farming and Gino Girolomoni is recognized as a pioneer of the organic movement in Italy. The co-operative has continued to grow with over thirty local farms joining and following its principles.\u003c\/p\u003e","brand":"SabatoNZ","offers":[{"title":"Default Title","offer_id":52613560140074,"sku":"hlz1789488671532","price":3.59,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1000\/6203\/6266\/files\/girolomoni-grano-duro-conchiglie_1.jpg?v=1789488675"},{"product_id":"girolomoni-grano-duro-spaghetti-whole-wheat","title":"Girolomoni Grano Duro Spaghetti Whole Wheat","description":"\u003ch5\u003eDescription\u003c\/h5\u003e\n\u003cp\u003eThis wholemeal spaghetti is made from durum wheat flour with the bran left in to create a wholemeal pasta that pasta cooks to a perfect al dente. Perfect with prawns saut\u003cspan\u003eé\u003c\/span\u003eed with garlic and fresh chilli - toss through the pasta with fresh lemon juice and \u003cstrong\u003eGirolomoni Extra Virgin Olive Oil\u003c\/strong\u003e.\u003c\/p\u003e\n\u003ch5\u003eProducer\u003c\/h5\u003e\n\u003cp\u003ePerched on a hill overlooking the rolling countryside that surrounds the town of Isola del Piano, sits a 600-year-old monastery that today serves as a proud and symbolic headquarters for Girolomoni. Previously known as Montebello, this range has been renamed in honour of the founder of the co-operative that produces these top-quality products.\u003c\/p\u003e\n\u003cp\u003eWhen Gino Girolomoni, then the young mayor of the nearby town began renovations in the 1970s, the area was desolate and alienated. Farmlands had been left to waste, and whole generations had moved to the cities. Patiently however, Gino began to promote initiatives hoping to provide the region with a sustainable economy using traditional organic farming methods. The monastery renovations were completed, and abandoned farmhouses were used to house local farmers while they learnt about organic methods and sustainability. Eventually a mill, a pasta factory and a wooden storehouse were built to accommodate the growth that this pioneering co-operative was generating.\u003c\/p\u003e\n\u003cp\u003eThe quality of wheat is key and the area around Isola del Piano is ideal for pasta due to the careful rotation of crops throughout the seasons. This means the soil is always in a condition to produce healthy cereals. Spring water from the hills above the fields is used and some varieties of pasta are bronze extruded to give a coarse feel that adds texture and holds sauce when cooked. In the world of organic pasta production, patience is everything.\u003c\/p\u003e\n\u003cp\u003eMore than thirty years on, the Girolomoni brand and the surrounding region have become synonymous with organic farming and Gino Girolomoni is recognized as a pioneer of the organic movement in Italy. The co-operative has continued to grow with over thirty local farms joining and following its principles.\u003c\/p\u003e","brand":"SabatoNZ","offers":[{"title":"Default Title","offer_id":52613560303914,"sku":"jvb1789488651921","price":3.32,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1000\/6203\/6266\/files\/girolomoni-grano-duro-spaghetti-whole-wheat_1.jpg?v=1789488679"},{"product_id":"la-genuina-orecchiotte-semola-to-stuff","title":"La Genuina Orecchiotte Semola (to stuff)","description":"\u003ch5\u003eDescription\u003c\/h5\u003e\n\u003cp\u003eItalian for \"Big ear\", these pasta shells are hand-made in Puglia, Southern Italy.\u003c\/p\u003e\n\u003cp\u003eSimmer in hot, not boiling, water for 10 minutes. Stuff with your favourite filling, surround with a Sabato pasta sauce, cover and cook in a moderate oven for 15 minutes.\u003c\/p\u003e\n\u003cp\u003eBag contains approximately 60-70 pasta shells.\u003c\/p\u003e\n\u003ch5\u003eProducer\u003c\/h5\u003e\n\u003cp\u003eSince 1984, La Genuina has made pasta according to the traditions of their land and the recipes of their grandmothers. Situated in Puglia, the pasta is produced using high-quality durum wheat semolina and formed into traditional Pugliese shapes; fricelle, cavatelli and orecchiette and orecchiotte (little and big ‘ears’).\u003c\/p\u003e\n\u003cp\u003eUse of the hard wheat combined with long, slow drying, results in a pasta that holds its shape well and tastes delicious - holding up to almost anything you want to toss it with (or stuff it with, in the case of orecchiotte).\u003c\/p\u003e","brand":"SabatoNZ","offers":[{"title":"Default Title","offer_id":52613565022506,"sku":"hkr1789488787649","price":10.08,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1000\/6203\/6266\/files\/la-genuina-orecchiotte-semola-to-stuff_1.jpg?v=1789488791"},{"product_id":"qui-sardegna-fregola-sarda","title":"Qui Sardegna Fregola Sarda","description":"\u003ch5\u003eDescription\u003c\/h5\u003e\n\u003cp\u003eFregola (or Fregula as its known in Italy) is a pasta from Sardinia. Similar to Israeli couscous but bigger in size (typically 2-3mm in diameter). Made from water and semolina dough, it is hand-formed and then baked in an oven, giving it a toasty, almost rustic taste. Fregola is an all-purpose pasta, a great side dish for meat and seafood, a tasty addition to soups and salads.\u003c\/p\u003e\n\u003ch5\u003eProducer\u003c\/h5\u003e\n\u003cp\u003eQui Sardegna started life as a small village bakery on the outskirts of Cagliari. Over 25 years later, the business has grown and is now a major player in bakery and pasta in Sardinia, Italy. Using a mix of ancient recipes and techniques and state-of-the-art technology, Qui Sardegna bring traditional Sardinian foods to the international market, offering a range of dry pasta typical of the area, produced with 100% durum wheat semolina exclusively from Sardinia.\u003c\/p\u003e\n\u003cp\u003eFregola is a traditional Sardinian pasta with a rustic spherical shape and a characteristic flavour. It takes on a golden colour after a natural slow drying and roasting process. Fregola has an ancient history, dating back to the 10th century. In the Sardinian culinary tradition, Fregola is used primarily for first courses based on fish and shellfish or for the preparation of soups.\u003c\/p\u003e","brand":"SabatoNZ","offers":[{"title":"Default Title","offer_id":52613566169386,"sku":"twz1789488820816","price":6.38,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1000\/6203\/6266\/files\/qui-sardegna-fregola-sarda_1.jpg?v=1789488825"},{"product_id":"la-genuina-orecchiette-semola","title":"La Genuina Orecchiette Semola","description":"\u003ch5\u003eDescription\u003c\/h5\u003e\n\u003cp\u003ePlain durum wheat pasta from Puglia, Italy. Try it with broccoli florets, a little roasted garlic and a few melted anchovy fillets.\u003c\/p\u003e\n\u003ch5\u003eProducer\u003c\/h5\u003e\n\u003cp\u003eSince 1984, La Genuina has made pasta according to the traditions of their land and the recipes of their grandmothers. Situated in Puglia, the pasta is produced using high-quality durum wheat semolina and formed into traditional Pugliese shapes; fricelle, cavatelli and orecchiette and orecchiotte (little and big ‘ears’).\u003c\/p\u003e\n\u003cp\u003eUse of the hard wheat combined with long, slow drying, results in a pasta that holds its shape well and tastes delicious - holding up to almost anything you want to toss it with (or stuff it with, in the case of orecchiotte).\u003c\/p\u003e","brand":"SabatoNZ","offers":[{"title":"Default Title","offer_id":52613566202154,"sku":"wsy1789488779562","price":6.07,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1000\/6203\/6266\/files\/la-genuina-orecchiette-semola_1.jpg?v=1789488826"},{"product_id":"la-genuina-cavatelli","title":"La Genuina Cavatelli","description":"\u003ch5\u003eDescription\u003c\/h5\u003e\n\u003cp\u003eArtisan pasta from Puglia, Southern Italy. Cooks to a plump gnocchi-like shape in 8 - 10 minutes. Serve with roasted pumpkin, crispy sage and \u003cstrong\u003epancetta\u003c\/strong\u003e, and lots of \u003cstrong\u003eParmigiano Reggiano\u003c\/strong\u003e.\u003c\/p\u003e\n\u003ch5\u003eProducer\u003c\/h5\u003e\n\u003cp\u003eSince 1984, La Genuina has made pasta according to the traditions of their land and the recipes of their grandmothers. Situated in Puglia, the pasta is produced using high-quality durum wheat semolina and formed into traditional Pugliese shapes; fricelle, cavatelli and orecchiette and orecchiotte (little and big ‘ears’).\u003c\/p\u003e\n\u003cp\u003eUse of the hard wheat combined with long, slow drying, results in a pasta that holds its shape well and tastes delicious - holding up to almost anything you want to toss it with (or stuff it with, in the case of orecchiotte).\u003c\/p\u003e","brand":"SabatoNZ","offers":[{"title":"Default Title","offer_id":52613566726442,"sku":"siy1789488823030","price":5.46,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1000\/6203\/6266\/files\/la-genuina-cavatelli_1.jpg?v=1789488838"},{"product_id":"la-genuina-fricelli","title":"La Genuina Fricelli","description":"\u003ch5\u003eDescription\u003c\/h5\u003e\n\u003cp\u003eThis artisan pasta is part of an ancient tradition in Puglia that has not changed. Plump pasta with a creamy consistency. Cook in plenty of salted water for around 15 minutes.\u003c\/p\u003e\n\u003ch5\u003eProducer\u003c\/h5\u003e\n\u003cp\u003eSince 1984, La Genuina has made pasta according to the traditions of their land and the recipes of their grandmothers. Situated in Puglia, the pasta is produced using high-quality durum wheat semolina and formed into traditional Pugliese shapes; fricelle, cavatelli and orecchiette and orecchiotte (little and big ‘ears’).\u003c\/p\u003e\n\u003cp\u003eUse of the hard wheat combined with long, slow drying, results in a pasta that holds its shape well and tastes delicious - holding up to almost anything you want to toss it with (or stuff it with, in the case of orecchiotte).\u003c\/p\u003e","brand":"SabatoNZ","offers":[{"title":"Default Title","offer_id":52613569282346,"sku":"wiu1789488944981","price":5.81,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1000\/6203\/6266\/files\/la-genuina-fricelli_1.jpg?v=1789488948"},{"product_id":"rustichella-casareccia","title":"Rustichella Casareccia","description":"\u003ch5\u003eDescription\u003c\/h5\u003e\n\u003cp\u003e'S'-shaped scroll which elongates on cooking to provide a very meaty mouth feel.\u003c\/p\u003e\n\u003cp\u003eTry it with pork and fennel sausages, \u003cstrong\u003efresh ricotta\u003c\/strong\u003e, and a grating of \u003cstrong\u003ePecorino Romano\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eCooking time: 12 - 15 minutes\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eRustichella pasta is made in Italy \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eusing \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003epremium coarsely ground durum wheat.\u003c\/span\u003e\u003cspan\u003e It always cooks to a perfect al dente and holds its texture. The pasta is extruded using bronze dies, rather than teflon like commercial pasta, to create a rough, porous surface that is perfect for holding pasta sauce. The pasta is then slowly dried for up to three days, which contributes to its superior flavour and resilience.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003eProducer\u003c\/h5\u003e\n\u003cp\u003eRustichella pasta has been produced in Abruzzo, home to the most famous Italian pasta, since 1924, and see making pasta as an ancient art - the historical and cultural heritage of their land. Rustichella premium pasta is produced from expert artisan traditions and its raw materials, production process and resulting product are worlds away from commercially produced dried pasta. As testament to its superior quality, Rustichella pasta is used by famous chefs in restaurants around the world. The difference? Taste, texture and yield.\u003c\/p\u003e\n\u003cp\u003eRustichella pasta is made very slowly over a period of 50 to 70 hours. The best hard durum wheat is stone-ground and mixed with pure mountain water to produce a dough which is mixed and kneaded for twice as long as it would be for commercial pasta (which is mixed, kneaded, quickly forced through a teflon die and drying machine, and is bagged and ready for shipping in 2 to 3 hours). This longer process of Rustichella improves the flavour and texture.\u003c\/p\u003e\n\u003cp\u003eThe dough is then forced slowly through a bronze die, is cut and then hung to dry slowly while temperature and humidity is carefully controlled. Extrusion through the bronze dies means that Rustichella pasta has a rougher texture which helps your sauces stick.\u003c\/p\u003e\n\u003cp\u003eBecause of the slow extrusion process, the pasta is quite compressed, giving it a very high 'swell rate' - 25% as opposed to 12% for normal dried pasta. To the person in charge of the pot, this means that it goes a lot further than you think it will – 500g will feed 5 to 6 people. It also means that it needs to be cooked in plenty of boiling water - 1 litre per 100g. Its structure means it not only cooks to 'al dente' but will hold and reheat 'al dente' as well.\u003c\/p\u003e","brand":"SabatoNZ","offers":[{"title":"Default Title","offer_id":52613570101546,"sku":"wif1789488978976","price":5.41,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1000\/6203\/6266\/files\/rustichella-casareccia_1.jpg?v=1789488982"},{"product_id":"rustichella-lemon-laganelle","title":"Rustichella Lemon Laganelle","description":"\u003ch5\u003eDescription\u003c\/h5\u003e\n\u003cp\u003eThese delicate long ribbons of egg pasta are subtly scented with lemon. This artisan pasta is made with 6 eggs per kilo of durum wheat flour (where other brands only use 4) to produce a pasta with a beautiful silky texture.\u003c\/p\u003e\n\u003cp\u003eRustichella lemon laganelle partners perfectly with seafood or light cream-based sauces.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eRustichella pasta is made in Italy \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eusing \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003epremium coarsely ground durum wheat.\u003c\/span\u003e\u003cspan\u003e It always cooks to a perfect al dente and holds its texture. The pasta is extruded using bronze dies, rather than teflon like commercial pasta, to create a rough, porous surface that is perfect for holding pasta sauce. The pasta is then slowly dried for up to three days, which contributes to its superior flavour and resilience.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003eProducer\u003c\/h5\u003e\n\u003cp\u003eRustichella pasta has been produced in Abruzzo, home to the most famous Italian pasta, since 1924, and see making pasta as an ancient art - the historical and cultural heritage of their land. Rustichella premium pasta is produced from expert artisan traditions and its raw materials, production process and resulting product are worlds away from commercially produced dried pasta. As testament to its superior quality, Rustichella pasta is used by famous chefs in restaurants around the world. The difference? Taste, texture and yield.\u003c\/p\u003e\n\u003cp\u003eRustichella pasta is made very slowly over a period of 50 to 70 hours. The best hard durum wheat is stone-ground and mixed with pure mountain water to produce a dough which is mixed and kneaded for twice as long as it would be for commercial pasta (which is mixed, kneaded, quickly forced through a teflon die and drying machine, and is bagged and ready for shipping in 2 to 3 hours). This longer process of Rustichella improves the flavour and texture.\u003c\/p\u003e\n\u003cp\u003eThe dough is then forced slowly through a bronze die, is cut and then hung to dry slowly while temperature and humidity is carefully controlled. Extrusion through the bronze dies means that Rustichella pasta has a rougher texture which helps your sauces stick.\u003c\/p\u003e\n\u003cp\u003eBecause of the slow extrusion process, the pasta is quite compressed, giving it a very high 'swell rate' - 25% as opposed to 12% for normal dried pasta. To the person in charge of the pot, this means that it goes a lot further than you think it will – 500g will feed 5 to 6 people. It also means that it needs to be cooked in plenty of boiling water - 1 litre per 100g. Its structure means it not only cooks to 'al dente' but will hold and reheat 'al dente' as well.\u003c\/p\u003e","brand":"SabatoNZ","offers":[{"title":"Default Title","offer_id":52613571379498,"sku":"ugq1789489018528","price":8.33,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1000\/6203\/6266\/files\/rustichella-lemon-laganelle_1.jpg?v=1789489022"},{"product_id":"girolomoni-organic-lasagne-sheets","title":"Girolomoni Organic Lasagne Sheets","description":"\u003ch5\u003eDescription\u003c\/h5\u003e\n\u003cp\u003eNo pre-cooking needed, each packet contains at least 27 sheets of pasta. Use in your favourite lasagne recipe.\u003c\/p\u003e\n\u003ch5\u003eProducer\u003c\/h5\u003e\n\u003cp\u003ePerched on a hill overlooking the rolling countryside that surrounds the town of Isola del Piano, sits a 600-year-old monastery that today serves as a proud and symbolic headquarters for Girolomoni. Previously known as Montebello, this range has been renamed in honour of the founder of the co-operative that produces these top-quality products.\u003c\/p\u003e\n\u003cp\u003eWhen Gino Girolomoni, then the young mayor of the nearby town began renovations in the 1970s, the area was desolate and alienated. Farmlands had been left to waste, and whole generations had moved to the cities. Patiently however, Gino began to promote initiatives hoping to provide the region with a sustainable economy using traditional organic farming methods. The monastery renovations were completed, and abandoned farmhouses were used to house local farmers while they learnt about organic methods and sustainability. Eventually a mill, a pasta factory and a wooden storehouse were built to accommodate the growth that this pioneering co-operative was generating.\u003c\/p\u003e\n\u003cp\u003eThe quality of wheat is key and the area around Isola del Piano is ideal for pasta due to the careful rotation of crops throughout the seasons. This means the soil is always in a condition to produce healthy cereals. Spring water from the hills above the fields is used and some varieties of pasta are bronze extruded to give a coarse feel that adds texture and holds sauce when cooked. In the world of organic pasta production, patience is everything.\u003c\/p\u003e\n\u003cp\u003eMore than thirty years on, the Girolomoni brand and the surrounding region have become synonymous with organic farming and Gino Girolomoni is recognized as a pioneer of the organic movement in Italy. The co-operative has continued to grow with over thirty local farms joining and following its principles.\u003c\/p\u003e","brand":"SabatoNZ","offers":[{"title":"Default Title","offer_id":52613586387242,"sku":"xww1789489108241","price":5.1,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1000\/6203\/6266\/files\/girolomoni-organic-lasagne-sheets_1.jpg?v=1789489112"},{"product_id":"rustichella-squid-ink-linguine","title":"Rustichella Squid Ink Linguine","description":"\u003ch5\u003eDescription\u003c\/h5\u003e\n\u003cp\u003eBeautiful long thin ribbons of artisan pasta made with natural squid ink. This is superb tossed with seafood sautéed with garlic and chilli in \u003cstrong\u003eolive oil\u003c\/strong\u003e and a squeeze of lemon or simply served with our \u003cstrong\u003eSabato puttanesca pasta sauce\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eRustichella pasta is made in Italy \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eusing \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003epremium coarsely ground durum wheat.\u003c\/span\u003e\u003cspan\u003e It always cooks to a perfect al dente and holds its texture. The pasta is extruded using bronze dies, rather than teflon like commercial pasta, to create a rough, porous surface that is perfect for holding pasta sauce. The pasta is then slowly dried for up to three days, which contributes to its superior flavour and resilience.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003eProducer\u003c\/h5\u003e\n\u003cp\u003eRustichella pasta has been produced in Abruzzo, home to the most famous Italian pasta, since 1924, and see making pasta as an ancient art - the historical and cultural heritage of their land. Rustichella premium pasta is produced from expert artisan traditions and its raw materials, production process and resulting product are worlds away from commercially produced dried pasta. As testament to its superior quality, Rustichella pasta is used by famous chefs in restaurants around the world. The difference? Taste, texture and yield.\u003c\/p\u003e\n\u003cp\u003eRustichella pasta is made very slowly over a period of 50 to 70 hours. The best hard durum wheat is stone-ground and mixed with pure mountain water to produce a dough which is mixed and kneaded for twice as long as it would be for commercial pasta (which is mixed, kneaded, quickly forced through a teflon die and drying machine, and is bagged and ready for shipping in 2 to 3 hours). This longer process of Rustichella improves the flavour and texture.\u003c\/p\u003e\n\u003cp\u003eThe dough is then forced slowly through a bronze die, is cut and then hung to dry slowly while temperature and humidity is carefully controlled. Extrusion through the bronze dies means that Rustichella pasta has a rougher texture which helps your sauces stick.\u003c\/p\u003e\n\u003cp\u003eBecause of the slow extrusion process, the pasta is quite compressed, giving it a very high 'swell rate' - 25% as opposed to 12% for normal dried pasta. To the person in charge of the pot, this means that it goes a lot further than you think it will – 500g will feed 5 to 6 people. It also means that it needs to be cooked in plenty of boiling water - 1 litre per 100g. Its structure means it not only cooks to 'al dente' but will hold and reheat 'al dente' as well.\u003c\/p\u003e","brand":"SabatoNZ","offers":[{"title":"Default Title","offer_id":52613606539562,"sku":"kbe1789489502211","price":6.59,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1000\/6203\/6266\/files\/rustichella-squid-ink-linguine_1.jpg?v=1789489506"},{"product_id":"rustichella-farfalloni","title":"Rustichella Farfalloni","description":"\u003ch5\u003eDescription\u003c\/h5\u003e\n\u003cp\u003eFarfalloni are classic bow tie \/ butterfly shaped pieces of pasta with lots of flavour and texture. Slice some artichokes through it, add freshly shaved \u003cstrong\u003eParmigiano\u003c\/strong\u003e, fresh rocket and moisten with oil from the artichokes.\u003c\/p\u003e\n\u003cp\u003eRustichella farfalloni has a cooking time of approximately 12 minutes and has a high yield per kg.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eRustichella pasta is made in Italy \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eusing \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003epremium coarsely ground durum wheat.\u003c\/span\u003e\u003cspan\u003e It always cooks to a perfect al dente and holds its texture. The pasta is extruded using bronze dies, rather than teflon like commercial pasta, to create a rough, porous surface that is perfect for holding pasta sauce. The pasta is then slowly dried for up to three days, which contributes to its superior flavour and resilience.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003eProducer\u003c\/h5\u003e\n\u003cp\u003eRustichella pasta has been produced in Abruzzo, home to the most famous Italian pasta, since 1924, and see making pasta as an ancient art - the historical and cultural heritage of their land. Rustichella premium pasta is produced from expert artisan traditions and its raw materials, production process and resulting product are worlds away from commercially produced dried pasta. As testament to its superior quality, Rustichella pasta is used by famous chefs in restaurants around the world. The difference? Taste, texture and yield.\u003c\/p\u003e\n\u003cp\u003eRustichella pasta is made very slowly over a period of 50 to 70 hours. The best hard durum wheat is stone-ground and mixed with pure mountain water to produce a dough which is mixed and kneaded for twice as long as it would be for commercial pasta (which is mixed, kneaded, quickly forced through a teflon die and drying machine, and is bagged and ready for shipping in 2 to 3 hours). This longer process of Rustichella improves the flavour and texture.\u003c\/p\u003e\n\u003cp\u003eThe dough is then forced slowly through a bronze die, is cut and then hung to dry slowly while temperature and humidity is carefully controlled. Extrusion through the bronze dies means that Rustichella pasta has a rougher texture which helps your sauces stick.\u003c\/p\u003e\n\u003cp\u003eBecause of the slow extrusion process, the pasta is quite compressed, giving it a very high 'swell rate' - 25% as opposed to 12% for normal dried pasta. To the person in charge of the pot, this means that it goes a lot further than you think it will – 500g will feed 5 to 6 people. It also means that it needs to be cooked in plenty of boiling water - 1 litre per 100g. Its structure means it not only cooks to 'al dente' but will hold and reheat 'al dente' as well.\u003c\/p\u003e","brand":"SabatoNZ","offers":[{"title":"Default Title","offer_id":52613606670634,"sku":"oas1789489505833","price":5.41,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1000\/6203\/6266\/files\/rustichella-farfalloni_1.jpg?v=1789489510"},{"product_id":"rustichella-riccia","title":"Rustichella Riccia","description":"\u003ch5\u003eDescription\u003c\/h5\u003e\n\u003cp\u003eTraditionally made in Abruzzo, these long, flat ribbons of pasta have ruffled edges. Riccia means 'curly' in Italian. \u003c\/p\u003e\n\u003cp\u003eFantastic served with a hearty meat or game rag\u003cspan\u003eù\u003c\/span\u003e such as \u003cstrong\u003eSabato beef rag\u003cspan\u003eù\u003c\/span\u003e\u003c\/strong\u003e or with our \u003cstrong\u003eSabato pasta sauce with porcini\u003c\/strong\u003e. \u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eRustichella pasta is made in Italy \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eusing \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003epremium coarsely ground durum wheat.\u003c\/span\u003e\u003cspan\u003e It always cooks to a perfect al dente and holds its texture. The pasta is extruded using bronze dies, rather than teflon like commercial pasta, to create a rough, porous surface that is perfect for holding pasta sauce. The pasta is then slowly dried for up to three days, which contributes to its superior flavour and resilience.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003eProducer\u003c\/h5\u003e\n\u003cp\u003eRustichella pasta has been produced in Abruzzo, home to the most famous Italian pasta, since 1924, and see making pasta as an ancient art - the historical and cultural heritage of their land. Rustichella premium pasta is produced from expert artisan traditions and its raw materials, production process and resulting product are worlds away from commercially produced dried pasta. As testament to its superior quality, Rustichella pasta is used by famous chefs in restaurants around the world. The difference? Taste, texture and yield.\u003c\/p\u003e\n\u003cp\u003eRustichella pasta is made very slowly over a period of 50 to 70 hours. The best hard durum wheat is stone-ground and mixed with pure mountain water to produce a dough which is mixed and kneaded for twice as long as it would be for commercial pasta (which is mixed, kneaded, quickly forced through a teflon die and drying machine, and is bagged and ready for shipping in 2 to 3 hours). This longer process of Rustichella improves the flavour and texture.\u003c\/p\u003e\n\u003cp\u003eThe dough is then forced slowly through a bronze die, is cut and then hung to dry slowly while temperature and humidity is carefully controlled. Extrusion through the bronze dies means that Rustichella pasta has a rougher texture which helps your sauces stick.\u003c\/p\u003e\n\u003cp\u003eBecause of the slow extrusion process, the pasta is quite compressed, giving it a very high 'swell rate' - 25% as opposed to 12% for normal dried pasta. To the person in charge of the pot, this means that it goes a lot further than you think it will – 500g will feed 5 to 6 people. It also means that it needs to be cooked in plenty of boiling water - 1 litre per 100g. Its structure means it not only cooks to 'al dente' but will hold and reheat 'al dente' as well.\u003c\/p\u003e","brand":"SabatoNZ","offers":[{"title":"Default Title","offer_id":52613606768938,"sku":"gsi1789489510815","price":6.78,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1000\/6203\/6266\/files\/rustichella-riccia_1.jpg?v=1789489514"},{"product_id":"rustichella-strozzapreti","title":"Rustichella Strozzapreti","description":"\u003ch5\u003eDescription\u003c\/h5\u003e\n\u003cp\u003eRolled twists of pasta traditionally made in Emilia-Romagna, Tuscany and Umbria. Sauté \u003cstrong\u003epancetta\u003c\/strong\u003e with onion and garlic and toss with your favourite \u003cstrong\u003eSabato pasta sauce\u003c\/strong\u003e through the pasta, adding \u003cstrong\u003ecapers\u003c\/strong\u003e and chopped parsley. \u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eRustichella pasta is made in Italy \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eusing \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003epremium coarsely ground durum wheat.\u003c\/span\u003e\u003cspan\u003e It always cooks to a perfect al dente and holds its texture. The pasta is extruded using bronze dies, rather than teflon like commercial pasta, to create a rough, porous surface that is perfect for holding pasta sauce. The pasta is then slowly dried for up to three days, which contributes to its superior flavour and resilience.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003eProducer\u003c\/h5\u003e\n\u003cp\u003eRustichella pasta has been produced in Abruzzo, home to the most famous Italian pasta, since 1924, and see making pasta as an ancient art - the historical and cultural heritage of their land. Rustichella premium pasta is produced from expert artisan traditions and its raw materials, production process and resulting product are worlds away from commercially produced dried pasta. As testament to its superior quality, Rustichella pasta is used by famous chefs in restaurants around the world. The difference? Taste, texture and yield.\u003c\/p\u003e\n\u003cp\u003eRustichella pasta is made very slowly over a period of 50 to 70 hours. The best hard durum wheat is stone-ground and mixed with pure mountain water to produce a dough which is mixed and kneaded for twice as long as it would be for commercial pasta (which is mixed, kneaded, quickly forced through a teflon die and drying machine, and is bagged and ready for shipping in 2 to 3 hours). This longer process of Rustichella improves the flavour and texture.\u003c\/p\u003e\n\u003cp\u003eThe dough is then forced slowly through a bronze die, is cut and then hung to dry slowly while temperature and humidity is carefully controlled. Extrusion through the bronze dies means that Rustichella pasta has a rougher texture which helps your sauces stick.\u003c\/p\u003e\n\u003cp\u003eBecause of the slow extrusion process, the pasta is quite compressed, giving it a very high 'swell rate' - 25% as opposed to 12% for normal dried pasta. To the person in charge of the pot, this means that it goes a lot further than you think it will – 500g will feed 5 to 6 people. It also means that it needs to be cooked in plenty of boiling water - 1 litre per 100g. Its structure means it not only cooks to 'al dente' but will hold and reheat 'al dente' as well.\u003c\/p\u003e","brand":"SabatoNZ","offers":[{"title":"Default Title","offer_id":52613606834474,"sku":"rzg1789489514637","price":5.62,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1000\/6203\/6266\/files\/rustichella-strozzapreti_1.jpg?v=1789489518"},{"product_id":"rustichella-penne","title":"Rustichella Penne","description":"\u003ch5\u003eDescription\u003c\/h5\u003e\n\u003cp\u003ePerfect short pasta tubes cut at an angle. All you need is your favourite \u003cstrong\u003eSabato pasta sauce\u003c\/strong\u003e for a quick tasty meal.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eRustichella pasta is made in Italy \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eusing \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003epremium coarsely ground durum wheat.\u003c\/span\u003e\u003cspan\u003e It always cooks to a perfect al dente and holds its texture. The pasta is extruded using bronze dies, rather than teflon like commercial pasta, to create a rough, porous surface that is perfect for holding pasta sauce. The pasta is then slowly dried for up to three days, which contributes to its superior flavour and resilience.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003eProducer\u003c\/h5\u003e\n\u003cp\u003eRustichella pasta has been produced in Abruzzo, home to the most famous Italian pasta, since 1924, and see making pasta as an ancient art - the historical and cultural heritage of their land. Rustichella premium pasta is produced from expert artisan traditions and its raw materials, production process and resulting product are worlds away from commercially produced dried pasta. As testament to its superior quality, Rustichella pasta is used by famous chefs in restaurants around the world. The difference? Taste, texture and yield.\u003c\/p\u003e\n\u003cp\u003eRustichella pasta is made very slowly over a period of 50 to 70 hours. The best hard durum wheat is stone-ground and mixed with pure mountain water to produce a dough which is mixed and kneaded for twice as long as it would be for commercial pasta (which is mixed, kneaded, quickly forced through a teflon die and drying machine, and is bagged and ready for shipping in 2 to 3 hours). This longer process of Rustichella improves the flavour and texture.\u003c\/p\u003e\n\u003cp\u003eThe dough is then forced slowly through a bronze die, is cut and then hung to dry slowly while temperature and humidity is carefully controlled. Extrusion through the bronze dies means that Rustichella pasta has a rougher texture which helps your sauces stick.\u003c\/p\u003e\n\u003cp\u003eBecause of the slow extrusion process, the pasta is quite compressed, giving it a very high 'swell rate' - 25% as opposed to 12% for normal dried pasta. To the person in charge of the pot, this means that it goes a lot further than you think it will – 500g will feed 5 to 6 people. It also means that it needs to be cooked in plenty of boiling water - 1 litre per 100g. Its structure means it not only cooks to 'al dente' but will hold and reheat 'al dente' as well.\u003c\/p\u003e","brand":"SabatoNZ","offers":[{"title":"Default Title","offer_id":52613610897706,"sku":"qnc1789489588023","price":5.01,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1000\/6203\/6266\/files\/rustichella-penne_1.jpg?v=1789489592"},{"product_id":"rustichella-creste-di-gallo","title":"Rustichella Creste Di Gallo","description":"\u003ch5\u003eDescription\u003c\/h5\u003e\n\u003cp\u003eThe unique shape of creste di gallo (cock's comb) makes it fantastic for a pasta salad or bake or served simply with one of our Sabato pasta sauces or pestos where the inside of the tubes can catch the sauce.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eRustichella pasta is made in Italy \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eusing \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003epremium coarsely ground durum wheat.\u003c\/span\u003e\u003cspan\u003e It always cooks to a perfect al dente and holds its texture. The pasta is extruded using bronze dies, rather than teflon like commercial pasta, to create a rough, porous surface that is perfect for holding pasta sauce. The pasta is then slowly dried for up to three days, which contributes to its superior flavour and resilience.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003eProducer\u003c\/h5\u003e\n\u003cp\u003eRustichella pasta has been produced in Abruzzo, home to the most famous Italian pasta, since 1924, and see making pasta as an ancient art - the historical and cultural heritage of their land. Rustichella premium pasta is produced from expert artisan traditions and its raw materials, production process and resulting product are worlds away from commercially produced dried pasta. As testament to its superior quality, Rustichella pasta is used by famous chefs in restaurants around the world. The difference? Taste, texture and yield.\u003c\/p\u003e\n\u003cp\u003eRustichella pasta is made very slowly over a period of 50 to 70 hours. The best hard durum wheat is stone-ground and mixed with pure mountain water to produce a dough which is mixed and kneaded for twice as long as it would be for commercial pasta (which is mixed, kneaded, quickly forced through a teflon die and drying machine, and is bagged and ready for shipping in 2 to 3 hours). This longer process of Rustichella improves the flavour and texture.\u003c\/p\u003e\n\u003cp\u003eThe dough is then forced slowly through a bronze die, is cut and then hung to dry slowly while temperature and humidity is carefully controlled. Extrusion through the bronze dies means that Rustichella pasta has a rougher texture which helps your sauces stick.\u003c\/p\u003e\n\u003cp\u003eBecause of the slow extrusion process, the pasta is quite compressed, giving it a very high 'swell rate' - 25% as opposed to 12% for normal dried pasta. To the person in charge of the pot, this means that it goes a lot further than you think it will – 500g will feed 5 to 6 people. It also means that it needs to be cooked in plenty of boiling water - 1 litre per 100g. Its structure means it not only cooks to 'al dente' but will hold and reheat 'al dente' as well.\u003c\/p\u003e","brand":"SabatoNZ","offers":[{"title":"Default Title","offer_id":52613612962090,"sku":"rkv1789489655425","price":5.17,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1000\/6203\/6266\/files\/rustichella-creste-di-gallo_1.jpg?v=1789489660"},{"product_id":"rustichella-rigatoni","title":"Rustichella Rigatoni","description":"\u003ch5\u003eDescription\u003c\/h5\u003e\n\u003cp\u003eThese big chunky ribbed tubes are the perfect short pasta to partner with any of our \u003cstrong\u003eSabato pasta sauces\u003c\/strong\u003e or to serve with a rich meat sauce.\u003c\/p\u003e\n\u003cp\u003eRustichella rigatoni has a cooking time of approximately 10 - 12 minutes and has a high yield per kg.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eRustichella pasta is made in Italy \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eusing \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003epremium coarsely ground durum wheat.\u003c\/span\u003e\u003cspan\u003e It always cooks to a perfect al dente and holds its texture. The pasta is extruded using bronze dies, rather than teflon like commercial pasta, to create a rough, porous surface that is perfect for holding pasta sauce. The pasta is then slowly dried for up to three days, which contributes to its superior flavour and resilience.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003eProducer\u003c\/h5\u003e\n\u003cp\u003eRustichella pasta has been produced in Abruzzo, home to the most famous Italian pasta, since 1924, and see making pasta as an ancient art - the historical and cultural heritage of their land. Rustichella premium pasta is produced from expert artisan traditions and its raw materials, production process and resulting product are worlds away from commercially produced dried pasta. As testament to its superior quality, Rustichella pasta is used by famous chefs in restaurants around the world. The difference? Taste, texture and yield.\u003c\/p\u003e\n\u003cp\u003eRustichella pasta is made very slowly over a period of 50 to 70 hours. The best hard durum wheat is stone-ground and mixed with pure mountain water to produce a dough which is mixed and kneaded for twice as long as it would be for commercial pasta (which is mixed, kneaded, quickly forced through a teflon die and drying machine, and is bagged and ready for shipping in 2 to 3 hours). This longer process of Rustichella improves the flavour and texture.\u003c\/p\u003e\n\u003cp\u003eThe dough is then forced slowly through a bronze die, is cut and then hung to dry slowly while temperature and humidity is carefully controlled. Extrusion through the bronze dies means that Rustichella pasta has a rougher texture which helps your sauces stick.\u003c\/p\u003e\n\u003cp\u003eBecause of the slow extrusion process, the pasta is quite compressed, giving it a very high 'swell rate' - 25% as opposed to 12% for normal dried pasta. To the person in charge of the pot, this means that it goes a lot further than you think it will – 500g will feed 5 to 6 people. It also means that it needs to be cooked in plenty of boiling water - 1 litre per 100g. Its structure means it not only cooks to 'al dente' but will hold and reheat 'al dente' as well.\u003c\/p\u003e","brand":"SabatoNZ","offers":[{"title":"Default Title","offer_id":52613620203818,"sku":"fjt1789489789768","price":5.09,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1000\/6203\/6266\/files\/rustichella-rigatoni_1.jpg?v=1789489793"},{"product_id":"rustichella-bucatini","title":"Rustichella Bucatini","description":"\u003ch5\u003eDescription\u003c\/h5\u003e\n\u003cp\u003eLong spaghetti-style pasta with a hole through the middle. Fun for kids of all ages and great for Carbonara as it allows the sauce to fully coat the pasta.\u003c\/p\u003e\n\u003cp\u003eRustichella bucatini has a cooking time of 10 minutes and has a high yield of 5-6 serves per 500g.\u003c\/p\u003e\n\u003cp\u003eRustichella pasta is made in Italy using premium coarsely ground durum wheat. It always cooks to a perfect al dente and holds its texture. The pasta is extruded using bronze dies, rather than teflon like commercial pasta, to create a rough, porous surface that is perfect for holding pasta sauce. The pasta is then slowly dried for up to three days, which contributes to its superior flavour and resilience.\u003c\/p\u003e\n\u003ch5\u003eProducer\u003c\/h5\u003e\n\u003cp\u003eRustichella pasta has been produced in Abruzzo, home to the most famous Italian pasta, since 1924, and see making pasta as an ancient art - the historical and cultural heritage of their land. Rustichella premium pasta is produced from expert artisan traditions and its raw materials, production process and resulting product are worlds away from commercially produced dried pasta. As testament to its superior quality, Rustichella pasta is used by famous chefs in restaurants around the world. The difference? Taste, texture and yield.\u003c\/p\u003e\n\u003cp\u003eRustichella pasta is made very slowly over a period of 50 to 70 hours. The best hard durum wheat is stone-ground and mixed with pure mountain water to produce a dough which is mixed and kneaded for twice as long as it would be for commercial pasta (which is mixed, kneaded, quickly forced through a teflon die and drying machine, and is bagged and ready for shipping in 2 to 3 hours). This longer process of Rustichella improves the flavour and texture.\u003c\/p\u003e\n\u003cp\u003eThe dough is then forced slowly through a bronze die, is cut and then hung to dry slowly while temperature and humidity is carefully controlled. Extrusion through the bronze dies means that Rustichella pasta has a rougher texture which helps your sauces stick.\u003c\/p\u003e\n\u003cp\u003eBecause of the slow extrusion process, the pasta is quite compressed, giving it a very high 'swell rate' - 25% as opposed to 12% for normal dried pasta. To the person in charge of the pot, this means that it goes a lot further than you think it will – 500g will feed 5 to 6 people. It also means that it needs to be cooked in plenty of boiling water - 1 litre per 100g. Its structure means it not only cooks to 'al dente' but will hold and reheat 'al dente' as well.\u003c\/p\u003e","brand":"SabatoNZ","offers":[{"title":"Default Title","offer_id":52613620597034,"sku":"fme1789489779347","price":5.49,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1000\/6203\/6266\/files\/rustichella-bucatini_1.jpg?v=1789489807"},{"product_id":"rustichella-spaghetti","title":"Rustichella Spaghetti","description":"\u003ch5\u003eDescription\u003c\/h5\u003e\n\u003cp\u003eTraditional artisan spaghetti - full of flavour and texture. Try it with seared pieces of seafood and slivered garlic, moistened with \u003cstrong\u003e\u003cspan class=\"widget widget-product-link\"\u003e\u003cspan\u003eColonna Lemon Oil\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eRustichella spaghetti has a cooking time of 10 minutes and has a high yield of 10-12 serves per kg.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eRustichella pasta is made in Italy \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eusing \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003epremium coarsely ground durum wheat.\u003c\/span\u003e\u003cspan\u003e It always cooks to a perfect al dente and holds its texture. The pasta is extruded using bronze dies, rather than teflon like commercial pasta, to create a rough, porous surface that is perfect for holding pasta sauce. The pasta is then slowly dried for up to three days, which contributes to its superior flavour and resilience.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003eProducer\u003c\/h5\u003e\n\u003cp\u003eRustichella pasta has been produced in Abruzzo, home to the most famous Italian pasta, since 1924, and see making pasta as an ancient art - the historical and cultural heritage of their land. Rustichella premium pasta is produced from expert artisan traditions and its raw materials, production process and resulting product are worlds away from commercially produced dried pasta. As testament to its superior quality, Rustichella pasta is used by famous chefs in restaurants around the world. The difference? Taste, texture and yield.\u003c\/p\u003e\n\u003cp\u003eRustichella pasta is made very slowly over a period of 50 to 70 hours. The best hard durum wheat is stone-ground and mixed with pure mountain water to produce a dough which is mixed and kneaded for twice as long as it would be for commercial pasta (which is mixed, kneaded, quickly forced through a teflon die and drying machine, and is bagged and ready for shipping in 2 to 3 hours). This longer process of Rustichella improves the flavour and texture.\u003c\/p\u003e\n\u003cp\u003eThe dough is then forced slowly through a bronze die, is cut and then hung to dry slowly while temperature and humidity is carefully controlled. Extrusion through the bronze dies means that Rustichella pasta has a rougher texture which helps your sauces stick.\u003c\/p\u003e\n\u003cp\u003eBecause of the slow extrusion process, the pasta is quite compressed, giving it a very high 'swell rate' - 25% as opposed to 12% for normal dried pasta. To the person in charge of the pot, this means that it goes a lot further than you think it will – 500g will feed 5 to 6 people. It also means that it needs to be cooked in plenty of boiling water - 1 litre per 100g. Its structure means it not only cooks to 'al dente' but will hold and reheat 'al dente' as well.\u003c\/p\u003e","brand":"SabatoNZ","offers":[{"title":"Default Title","offer_id":52613621809450,"sku":"rvj1789489818163","price":5.33,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1000\/6203\/6266\/files\/rustichella-spaghetti_1.jpg?v=1789489824"},{"product_id":"rustichella-maccheroni","title":"Rustichella Maccheroni","description":"\u003ch5\u003eDescription\u003c\/h5\u003e\n\u003cp\u003eRustichella maccheroni can be used to create the perfect macaroni cheese, in pasta bakes, summer salads and wherever you would use macaroni elbows.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eRustichella pasta is made in Italy \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eusing \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003epremium coarsely ground durum wheat.\u003c\/span\u003e\u003cspan\u003e It always cooks to a perfect al dente and holds its texture. The pasta is extruded using bronze dies, rather than teflon like commercial pasta, to create a rough, porous surface that is perfect for holding pasta sauce. The pasta is then slowly dried for up to three days, which contributes to its superior flavour and resilience.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003eProducer\u003c\/h5\u003e\n\u003cp\u003eRustichella pasta has been produced in Abruzzo, home to the most famous Italian pasta, since 1924, and see making pasta as an ancient art - the historical and cultural heritage of their land. Rustichella premium pasta is produced from expert artisan traditions and its raw materials, production process and resulting product are worlds away from commercially produced dried pasta. As testament to its superior quality, Rustichella pasta is used by famous chefs in restaurants around the world. The difference? Taste, texture and yield.\u003c\/p\u003e\n\u003cp\u003eRustichella pasta is made very slowly over a period of 50 to 70 hours. The best hard durum wheat is stone-ground and mixed with pure mountain water to produce a dough which is mixed and kneaded for twice as long as it would be for commercial pasta (which is mixed, kneaded, quickly forced through a teflon die and drying machine, and is bagged and ready for shipping in 2 to 3 hours). This longer process of Rustichella improves the flavour and texture.\u003c\/p\u003e\n\u003cp\u003eThe dough is then forced slowly through a bronze die, is cut and then hung to dry slowly while temperature and humidity is carefully controlled. Extrusion through the bronze dies means that Rustichella pasta has a rougher texture which helps your sauces stick.\u003c\/p\u003e\n\u003cp\u003eBecause of the slow extrusion process, the pasta is quite compressed, giving it a very high 'swell rate' - 25% as opposed to 12% for normal dried pasta. To the person in charge of the pot, this means that it goes a lot further than you think it will – 500g will feed 5 to 6 people. It also means that it needs to be cooked in plenty of boiling water - 1 litre per 100g. Its structure means it not only cooks to 'al dente' but will hold and reheat 'al dente' as well.\u003c\/p\u003e","brand":"SabatoNZ","offers":[{"title":"Default Title","offer_id":52613625086250,"sku":"gkw1789489921957","price":5.66,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1000\/6203\/6266\/files\/rustichella-maccheroni_1.jpg?v=1789489926"},{"product_id":"rustichella-egg-pappardelle","title":"Rustichella Egg Pappardelle","description":"\u003ch5\u003eDescription\u003c\/h5\u003e\n\u003cp\u003eThese wide ribbons of artisan egg pasta are made with 6 eggs per kilo of durum wheat flour (other brands only use 4 egg per kilo).\u003c\/p\u003e\n\u003cp\u003eServe with a rich mushroom sauce, or slow-braised ragout of chicken, rabbit or lamb.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eRustichella pasta is made in Italy \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eusing \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003epremium coarsely ground durum wheat.\u003c\/span\u003e\u003cspan\u003e It always cooks to a perfect al dente and holds its texture. The pasta is extruded using bronze dies, rather than teflon like commercial pasta, to create a rough, porous surface that is perfect for holding pasta sauce. The pasta is then slowly dried for up to three days, which contributes to its superior flavour and resilience.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003eProducer\u003c\/h5\u003e\n\u003cp\u003eRustichella pasta has been produced in Abruzzo, home to the most famous Italian pasta, since 1924, and see making pasta as an ancient art - the historical and cultural heritage of their land. Rustichella premium pasta is produced from expert artisan traditions and its raw materials, production process and resulting product are worlds away from commercially produced dried pasta. As testament to its superior quality, Rustichella pasta is used by famous chefs in restaurants around the world. The difference? Taste, texture and yield.\u003c\/p\u003e\n\u003cp\u003eRustichella pasta is made very slowly over a period of 50 to 70 hours. The best hard durum wheat is stone-ground and mixed with pure mountain water to produce a dough which is mixed and kneaded for twice as long as it would be for commercial pasta (which is mixed, kneaded, quickly forced through a teflon die and drying machine, and is bagged and ready for shipping in 2 to 3 hours). This longer process of Rustichella improves the flavour and texture.\u003c\/p\u003e\n\u003cp\u003eThe dough is then forced slowly through a bronze die, is cut and then hung to dry slowly while temperature and humidity is carefully controlled. Extrusion through the bronze dies means that Rustichella pasta has a rougher texture which helps your sauces stick.\u003c\/p\u003e\n\u003cp\u003eBecause of the slow extrusion process, the pasta is quite compressed, giving it a very high 'swell rate' - 25% as opposed to 12% for normal dried pasta. To the person in charge of the pot, this means that it goes a lot further than you think it will – 500g will feed 5 to 6 people. It also means that it needs to be cooked in plenty of boiling water - 1 litre per 100g. Its structure means it not only cooks to 'al dente' but will hold and reheat 'al dente' as well.\u003c\/p\u003e","brand":"SabatoNZ","offers":[{"title":"Default Title","offer_id":52613627445546,"sku":"eec1789489944064","price":5.4,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1000\/6203\/6266\/files\/rustichella-egg-pappardelle_1.jpg?v=1789489948"},{"product_id":"rustichella-fusilli","title":"Rustichella Fusilli","description":"\u003ch5\u003eDescription\u003c\/h5\u003e\n\u003cp\u003eCork-screw shaped fusilli pasta that grabs every bit of sauce you add to it. Try it with pieces of chicken, Salvagno olive paste, finely chopped Italian parsley, capers and lemon zest.\u003c\/p\u003e\n\u003cp\u003eRustichella fusilli has a cooking time of approximately 12 minutes and has a high yield per kg.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eRustichella pasta is made in Italy \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eusing \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003epremium coarsely ground durum wheat.\u003c\/span\u003e\u003cspan\u003e It always cooks to a perfect al dente and holds its texture. The pasta is extruded using bronze dies, rather than teflon like commercial pasta, to create a rough, porous surface that is perfect for holding pasta sauce. The pasta is then slowly dried for up to three days, which contributes to its superior flavour and resilience.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003eProducer\u003c\/h5\u003e\n\u003cp\u003eRustichella pasta has been produced in Abruzzo, home to the most famous Italian pasta, since 1924, and see making pasta as an ancient art - the historical and cultural heritage of their land. Rustichella premium pasta is produced from expert artisan traditions and its raw materials, production process and resulting product are worlds away from commercially produced dried pasta. As testament to its superior quality, Rustichella pasta is used by famous chefs in restaurants around the world. The difference? Taste, texture and yield.\u003c\/p\u003e\n\u003cp\u003eRustichella pasta is made very slowly over a period of 50 to 70 hours. The best hard durum wheat is stone-ground and mixed with pure mountain water to produce a dough which is mixed and kneaded for twice as long as it would be for commercial pasta (which is mixed, kneaded, quickly forced through a teflon die and drying machine, and is bagged and ready for shipping in 2 to 3 hours). This longer process of Rustichella improves the flavour and texture.\u003c\/p\u003e\n\u003cp\u003eThe dough is then forced slowly through a bronze die, is cut and then hung to dry slowly while temperature and humidity is carefully controlled. Extrusion through the bronze dies means that Rustichella pasta has a rougher texture which helps your sauces stick.\u003c\/p\u003e\n\u003cp\u003eBecause of the slow extrusion process, the pasta is quite compressed, giving it a very high 'swell rate' - 25% as opposed to 12% for normal dried pasta. To the person in charge of the pot, this means that it goes a lot further than you think it will – 500g will feed 5 to 6 people. It also means that it needs to be cooked in plenty of boiling water - 1 litre per 100g. Its structure means it not only cooks to 'al dente' but will hold and reheat 'al dente' as well.\u003c\/p\u003e","brand":"SabatoNZ","offers":[{"title":"Default Title","offer_id":52613632753962,"sku":"bcx1789490051353","price":6.22,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1000\/6203\/6266\/files\/rustichella-fusilli_1.jpg?v=1789490055"},{"product_id":"rustichella-orzo","title":"Rustichella Orzo","description":"\u003ch5\u003eDescription\u003c\/h5\u003e\n\u003cp\u003eOrzo is a short pasta that resembles large grains of rice. Perfect for summer salads.\u003c\/p\u003e\n\u003cp\u003eRustichella orzo has a cooking time of 8-10 minutes and has a high yield per kg.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eRustichella pasta is made in Italy \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eusing \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003epremium coarsely ground durum wheat.\u003c\/span\u003e\u003cspan\u003e It always cooks to a perfect al dente and holds its texture. The pasta is extruded using bronze dies, rather than teflon like commercial pasta, to create a rough, porous surface that is perfect for holding pasta sauce. The pasta is then slowly dried for up to three days, which contributes to its superior flavour and resilience.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003eProducer\u003c\/h5\u003e\n\u003cp\u003eRustichella pasta has been produced in Abruzzo, home to the most famous Italian pasta, since 1924, and see making pasta as an ancient art - the historical and cultural heritage of their land. Rustichella premium pasta is produced from expert artisan traditions and its raw materials, production process and resulting product are worlds away from commercially produced dried pasta. As testament to its superior quality, Rustichella pasta is used by famous chefs in restaurants around the world. The difference? Taste, texture and yield.\u003c\/p\u003e\n\u003cp\u003eRustichella pasta is made very slowly over a period of 50 to 70 hours. The best hard durum wheat is stone-ground and mixed with pure mountain water to produce a dough which is mixed and kneaded for twice as long as it would be for commercial pasta (which is mixed, kneaded, quickly forced through a teflon die and drying machine, and is bagged and ready for shipping in 2 to 3 hours). This longer process of Rustichella improves the flavour and texture.\u003c\/p\u003e\n\u003cp\u003eThe dough is then forced slowly through a bronze die, is cut and then hung to dry slowly while temperature and humidity is carefully controlled. Extrusion through the bronze dies means that Rustichella pasta has a rougher texture which helps your sauces stick.\u003c\/p\u003e\n\u003cp\u003eBecause of the slow extrusion process, the pasta is quite compressed, giving it a very high 'swell rate' - 25% as opposed to 12% for normal dried pasta. To the person in charge of the pot, this means that it goes a lot further than you think it will – 500g will feed 5 to 6 people. It also means that it needs to be cooked in plenty of boiling water - 1 litre per 100g. Its structure means it not only cooks to 'al dente' but will hold and reheat 'al dente' as well.\u003c\/p\u003e","brand":"SabatoNZ","offers":[{"title":"Default Title","offer_id":52613639274794,"sku":"pjt1789490167166","price":5.82,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1000\/6203\/6266\/files\/rustichella-orzo_1.jpg?v=1789490171"},{"product_id":"rustichella-fettuccine","title":"Rustichella Fettuccine","description":"\u003ch5\u003eDescription\u003c\/h5\u003e\n\u003cp\u003eFlat ribbon pasta. For something interesting, try sautéed onion and garlic, sliced Piquillo pimientos, a splash of verjuice and Parmigiano Reggiano.\u003c\/p\u003e\n\u003cp\u003eCooking time: 12 minutes.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eRustichella pasta is made in Italy \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eusing \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003epremium coarsely ground durum wheat.\u003c\/span\u003e\u003cspan\u003e It always cooks to a perfect al dente and holds its texture. The pasta is extruded using bronze dies, rather than teflon like commercial pasta, to create a rough, porous surface that is perfect for holding pasta sauce. The pasta is then slowly dried for up to three days, which contributes to its superior flavour and resilience.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003eProducer\u003c\/h5\u003e\n\u003cp\u003eRustichella pasta has been produced in Abruzzo, home to the most famous Italian pasta, since 1924, and see making pasta as an ancient art - the historical and cultural heritage of their land. Rustichella premium pasta is produced from expert artisan traditions and its raw materials, production process and resulting product are worlds away from commercially produced dried pasta. As testament to its superior quality, Rustichella pasta is used by famous chefs in restaurants around the world. The difference? Taste, texture and yield.\u003c\/p\u003e\n\u003cp\u003eRustichella pasta is made very slowly over a period of 50 to 70 hours. The best hard durum wheat is stone-ground and mixed with pure mountain water to produce a dough which is mixed and kneaded for twice as long as it would be for commercial pasta (which is mixed, kneaded, quickly forced through a teflon die and drying machine, and is bagged and ready for shipping in 2 to 3 hours). This longer process of Rustichella improves the flavour and texture.\u003c\/p\u003e\n\u003cp\u003eThe dough is then forced slowly through a bronze die, is cut and then hung to dry slowly while temperature and humidity is carefully controlled. Extrusion through the bronze dies means that Rustichella pasta has a rougher texture which helps your sauces stick.\u003c\/p\u003e\n\u003cp\u003eBecause of the slow extrusion process, the pasta is quite compressed, giving it a very high 'swell rate' - 25% as opposed to 12% for normal dried pasta. To the person in charge of the pot, this means that it goes a lot further than you think it will – 500g will feed 5 to 6 people. It also means that it needs to be cooked in plenty of boiling water - 1 litre per 100g. Its structure means it not only cooks to 'al dente' but will hold and reheat 'al dente' as well.\u003c\/p\u003e","brand":"SabatoNZ","offers":[{"title":"500g","offer_id":52613639340330,"sku":"tej1789490167422","price":5.41,"currency_code":"USD","in_stock":true},{"title":"6kg","offer_id":52613639373098,"sku":"tth1789490167423","price":46.93,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1000\/6203\/6266\/files\/rustichella-fettuccine_1.jpg?v=1789490171"},{"product_id":"la-genuina-lemon-fusilli","title":"La Genuina Lemon Fusilli","description":"\u003ch5\u003eDescription\u003c\/h5\u003e\n\u003cp\u003eArtisan pasta from Puglia, Southern Italy, infused with natural lemon essential oil and turmeric. \u003c\/p\u003e\n\u003cp\u003eDelicious with seafood or light, cream-based sauces. \u003c\/p\u003e\n\u003ch5\u003eProducer\u003c\/h5\u003e\n\u003cp\u003eSince 1984, La Genuina has made pasta according to the traditions of their land and the recipes of their grandmothers. Situated in Puglia, the pasta is produced using high-quality durum wheat semolina and formed into traditional Pugliese shapes; fricelle, cavatelli and orecchiette and orecchiotte (little and big ‘ears’).\u003c\/p\u003e\n\u003cp\u003eUse of the hard wheat combined with long, slow drying, results in a pasta that holds its shape well and tastes delicious - holding up to almost anything you want to toss it with (or stuff it with, in the case of orecchiotte).\u003c\/p\u003e","brand":"SabatoNZ","offers":[{"title":"Default Title","offer_id":52613653135658,"sku":"dxu1789490400193","price":7.39,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1000\/6203\/6266\/files\/la-genuina-lemon-fusilli_1.jpg?v=1789490403"},{"product_id":"rustichella-conchiglioni","title":"Rustichella Conchiglioni","description":"\u003ch5\u003eDescription\u003c\/h5\u003e\n\u003cp\u003eRustichella conchiglioni is a versatile shape ideal for a variety of fillings in particular meatballs for a baked dish or your favourite cheese and vegetables. For a simple meal pair with any of our Sabato pasta sauces and top with Parmigiano Reggiano. \u003cbr\u003e\u003cbr\u003e\u003cspan data-mce-fragment=\"1\"\u003eRustichella pasta is made in Italy \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eusing \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003epremium coarsely ground durum wheat.\u003c\/span\u003e\u003cspan\u003e It always cooks to a perfect al dente and holds its texture. The pasta is extruded using bronze dies, rather than teflon like commercial pasta, to create a rough, porous surface that is perfect for holding pasta sauce. The pasta is then slowly dried for up to three days, which contributes to its superior flavour and resilience.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003eProducer\u003c\/h5\u003e\n\u003cp\u003eRustichella pasta has been produced in Abruzzo, home to the most famous Italian pasta, since 1924, and see making pasta as an ancient art - the historical and cultural heritage of their land. Rustichella premium pasta is produced from expert artisan traditions and its raw materials, production process and resulting product are worlds away from commercially produced dried pasta. As testament to its superior quality, Rustichella pasta is used by famous chefs in restaurants around the world. The difference? Taste, texture and yield.\u003c\/p\u003e\n\u003cp\u003eRustichella pasta is made very slowly over a period of 50 to 70 hours. The best hard durum wheat is stone-ground and mixed with pure mountain water to produce a dough which is mixed and kneaded for twice as long as it would be for commercial pasta (which is mixed, kneaded, quickly forced through a teflon die and drying machine, and is bagged and ready for shipping in 2 to 3 hours). This longer process of Rustichella improves the flavour and texture.\u003c\/p\u003e\n\u003cp\u003eThe dough is then forced slowly through a bronze die, is cut and then hung to dry slowly while temperature and humidity is carefully controlled. Extrusion through the bronze dies means that Rustichella pasta has a rougher texture which helps your sauces stick.\u003c\/p\u003e\n\u003cp\u003eBecause of the slow extrusion process, the pasta is quite compressed, giving it a very high 'swell rate' - 25% as opposed to 12% for normal dried pasta. To the person in charge of the pot, this means that it goes a lot further than you think it will – 500g will feed 5 to 6 people. It also means that it needs to be cooked in plenty of boiling water - 1 litre per 100g. Its structure means it not only cooks to 'al dente' but will hold and reheat 'al dente' as well.\u003c\/p\u003e","brand":"SabatoNZ","offers":[{"title":"Default Title","offer_id":52613684527402,"sku":"mem1789490952609","price":6.85,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1000\/6203\/6266\/files\/rustichella-conchiglioni_1.jpg?v=1789490956"},{"product_id":"rustichella-paccheri","title":"Rustichella Paccheri","description":"\u003ch5\u003eDescription\u003c\/h5\u003e\n\u003cp\u003eRustichella Paccheri, originating from Campania, is a popular pasta enjoyed in Italy and around the world. Its versatile shape makes it ideal for a variety of fillings and flavours. Try it stuffed or paired with your favourite Sabato pasta sauce or paste. Add seafood or meats for a wonderful meal idea.\u003cbr\u003e\u003cbr\u003e\u003cspan data-mce-fragment=\"1\"\u003eRustichella pasta is made in Italy \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eusing \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003epremium coarsely ground durum wheat.\u003c\/span\u003e\u003cspan\u003e It always cooks to a perfect al dente and holds its texture. The pasta is extruded using bronze dies, rather than teflon like commercial pasta, to create a rough, porous surface that is perfect for holding pasta sauce. The pasta is then slowly dried for up to three days, which contributes to its superior flavour and resilience.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003eProducer\u003c\/h5\u003e\n\u003cp\u003eRustichella pasta has been produced in Abruzzo, home to the most famous Italian pasta, since 1924, and see making pasta as an ancient art - the historical and cultural heritage of their land. Rustichella premium pasta is produced from expert artisan traditions and its raw materials, production process and resulting product are worlds away from commercially produced dried pasta. As testament to its superior quality, Rustichella pasta is used by famous chefs in restaurants around the world. The difference? Taste, texture and yield.\u003c\/p\u003e\n\u003cp\u003eRustichella pasta is made very slowly over a period of 50 to 70 hours. The best hard durum wheat is stone-ground and mixed with pure mountain water to produce a dough which is mixed and kneaded for twice as long as it would be for commercial pasta (which is mixed, kneaded, quickly forced through a teflon die and drying machine, and is bagged and ready for shipping in 2 to 3 hours). This longer process of Rustichella improves the flavour and texture.\u003c\/p\u003e\n\u003cp\u003eThe dough is then forced slowly through a bronze die, is cut and then hung to dry slowly while temperature and humidity is carefully controlled. Extrusion through the bronze dies means that Rustichella pasta has a rougher texture which helps your sauces stick.\u003c\/p\u003e\n\u003cp\u003eBecause of the slow extrusion process, the pasta is quite compressed, giving it a very high 'swell rate' - 25% as opposed to 12% for normal dried pasta. To the person in charge of the pot, this means that it goes a lot further than you think it will – 500g will feed 5 to 6 people. It also means that it needs to be cooked in plenty of boiling water - 1 litre per 100g. Its structure means it not only cooks to 'al dente' but will hold and reheat 'al dente' as well.\u003c\/p\u003e","brand":"SabatoNZ","offers":[{"title":"Default Title","offer_id":52613685215530,"sku":"fie1789490963046","price":7.86,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1000\/6203\/6266\/files\/rustichella-paccheri_1.jpg?v=1789490968"},{"product_id":"la-genuina-lemon-linguine","title":"La Genuina Lemon Linguine","description":"\u003ch5\u003eDescription\u003c\/h5\u003e\n\u003cp\u003eArtisan pasta from Puglia, Southern Italy, infused with natural lemon essential oil and turmeric. \u003c\/p\u003e\n\u003cp\u003eDelicious with seafood or light, cream-based sauces. \u003c\/p\u003e\n\u003ch5\u003eProducer\u003c\/h5\u003e\n\u003cp\u003eSince 1984, La Genuina has made pasta according to the traditions of their land and the recipes of their grandmothers. Situated in Puglia, the pasta is produced using high-quality durum wheat semolina and formed into traditional Pugliese shapes; fricelle, cavatelli and orecchiette and orecchiotte (little and big ‘ears’).\u003c\/p\u003e\n\u003cp\u003eUse of the hard wheat combined with long, slow drying, results in a pasta that holds its shape well and tastes delicious - holding up to almost anything you want to toss it with (or stuff it with, in the case of orecchiotte).\u003c\/p\u003e","brand":"SabatoNZ","offers":[{"title":"Default Title","offer_id":52613709627690,"sku":"ovy1789491554907","price":7.75,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1000\/6203\/6266\/files\/la-genuina-lemon-linguine_1.jpg?v=1789491559"},{"product_id":"girolomoni-organic-00-flour","title":"Girolomoni Organic '00' Flour","description":"\u003ch5\u003eDescription\u003c\/h5\u003e\n\u003cp\u003eFinely milled high grade, soft wheat flour, from organically grown Italian wheat. '00' flour has a higher gluten content and fine texture which is perfect for pasta - especially pasta dough for filled pasta where a smooth delicate texture is required.\u003c\/p\u003e\n\u003cp\u003eThe Italians swear by it for cake and biscuit making. We recommend using it in recipes that call for all purpose flour.\u003c\/p\u003e\n\u003cp\u003ePerfect for pasta, pizza, bread and baking.\u003c\/p\u003e\n\u003ch5\u003eProducer\u003c\/h5\u003e\n\u003cp\u003ePerched on a hill overlooking the rolling countryside that surrounds the town of Isola del Piano, sits a 600-year-old monastery that today serves as a proud and symbolic headquarters for Girolomoni. Previously known as Montebello, this range has been renamed in honour of the founder of the co-operative that produces these top-quality products.\u003c\/p\u003e\n\u003cp\u003eWhen Gino Girolomoni, then the young mayor of the nearby town began renovations in the 1970s, the area was desolate and alienated. Farmlands had been left to waste, and whole generations had moved to the cities. Patiently however, Gino began to promote initiatives hoping to provide the region with a sustainable economy using traditional organic farming methods. The monastery renovations were completed, and abandoned farmhouses were used to house local farmers while they learnt about organic methods and sustainability. Eventually a mill, a pasta factory and a wooden storehouse were built to accommodate the growth that this pioneering co-operative was generating.\u003c\/p\u003e\n\u003cp\u003eThe quality of wheat is key and the area around Isola del Piano is ideal for pasta due to the careful rotation of crops throughout the seasons. This means the soil is always in a condition to produce healthy cereals. Spring water from the hills above the fields is used and some varieties of pasta are bronze extruded to give a coarse feel that adds texture and holds sauce when cooked. In the world of organic pasta production, patience is everything.\u003c\/p\u003e\n\u003cp\u003eMore than thirty years on, the Girolomoni brand and the surrounding region have become synonymous with organic farming and Gino Girolomoni is recognized as a pioneer of the organic movement in Italy. The co-operative has continued to grow with over thirty local farms joining and following its principles.\u003c\/p\u003e","brand":"SabatoNZ","offers":[{"title":"Default Title","offer_id":52613733515562,"sku":"vdp1789492145781","price":5.97,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1000\/6203\/6266\/files\/girolomoni-organic-00-flour_1.jpg?v=1789492149"},{"product_id":"girolomoni-grano-duro-torchiette","title":"Girolomoni Grano Duro Torchiette","description":"\u003ch5\u003eDescription\u003c\/h5\u003e\n\u003cp\u003eThese little bronze-extruded pasta curls are made from organically produced durum wheat grown in Italy.\u003c\/p\u003e\n\u003cp\u003eThe pasta is extruded using bronze dies, rather than teflon like commercial pasta, to create a rough, porous surface that helps sauces to cling to it.\u003c\/p\u003e\n\u003cp\u003eCook this short pasta in plenty of boiling, salted water for 6 minutes and toss through your favourite \u003cstrong\u003eSabato pasta sauce\u003c\/strong\u003e.\u003c\/p\u003e\n\u003ch5\u003eProducer\u003c\/h5\u003e\n\u003cp\u003ePerched on a hill overlooking the rolling countryside that surrounds the town of Isola del Piano, sits a 600-year-old monastery that today serves as a proud and symbolic headquarters for Girolomoni. Previously known as Montebello, this range has been renamed in honour of the founder of the co-operative that produces these top-quality products.\u003c\/p\u003e\n\u003cp\u003eWhen Gino Girolomoni, then the young mayor of the nearby town began renovations in the 1970s, the area was desolate and alienated. Farmlands had been left to waste, and whole generations had moved to the cities. Patiently however, Gino began to promote initiatives hoping to provide the region with a sustainable economy using traditional organic farming methods. The monastery renovations were completed, and abandoned farmhouses were used to house local farmers while they learnt about organic methods and sustainability. Eventually a mill, a pasta factory and a wooden storehouse were built to accommodate the growth that this pioneering co-operative was generating.\u003c\/p\u003e\n\u003cp\u003eThe quality of wheat is key and the area around Isola del Piano is ideal for pasta due to the careful rotation of crops throughout the seasons. This means the soil is always in a condition to produce healthy cereals. Spring water from the hills above the fields is used and some varieties of pasta are bronze extruded to give a coarse feel that adds texture and holds sauce when cooked. In the world of organic pasta production, patience is everything.\u003c\/p\u003e\n\u003cp\u003eMore than thirty years on, the Girolomoni brand and the surrounding region have become synonymous with organic farming and Gino Girolomoni is recognized as a pioneer of the organic movement in Italy. The co-operative has continued to grow with over thirty local farms joining and following its principles.\u003c\/p\u003e","brand":"SabatoNZ","offers":[{"title":"Default Title","offer_id":52613734891818,"sku":"pje1789492187874","price":4.37,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1000\/6203\/6266\/files\/girolomoni-grano-duro-torchiette_1.jpg?v=1789492191"},{"product_id":"girolomoni-grano-duro-penne-rigate","title":"Girolomoni Grano Duro Penne Rigate","description":"\u003ch5\u003eDescription\u003c\/h5\u003e\n\u003cp\u003eThese short ribbed pasta tubes are made from organically produced durum wheat grown in Italy by the pioneers of the Italian Organic Movement. They have excellent flavour and texture and cook to a perfect al dente.\u003c\/p\u003e\n\u003cp\u003eCook in plenty of boiling, salted water for 9 minutes and toss through your favourite \u003cstrong\u003eSabato pasta sauce\u003c\/strong\u003e.\u003c\/p\u003e\n\u003ch5\u003eProducer\u003c\/h5\u003e\n\u003cp\u003ePerched on a hill overlooking the rolling countryside that surrounds the town of Isola del Piano, sits a 600-year-old monastery that today serves as a proud and symbolic headquarters for Girolomoni. Previously known as Montebello, this range has been renamed in honour of the founder of the co-operative that produces these top-quality products.\u003c\/p\u003e\n\u003cp\u003eWhen Gino Girolomoni, then the young mayor of the nearby town began renovations in the 1970s, the area was desolate and alienated. Farmlands had been left to waste, and whole generations had moved to the cities. Patiently however, Gino began to promote initiatives hoping to provide the region with a sustainable economy using traditional organic farming methods. The monastery renovations were completed, and abandoned farmhouses were used to house local farmers while they learnt about organic methods and sustainability. Eventually a mill, a pasta factory and a wooden storehouse were built to accommodate the growth that this pioneering co-operative was generating.\u003c\/p\u003e\n\u003cp\u003eThe quality of wheat is key and the area around Isola del Piano is ideal for pasta due to the careful rotation of crops throughout the seasons. This means the soil is always in a condition to produce healthy cereals. Spring water from the hills above the fields is used and some varieties of pasta are bronze extruded to give a coarse feel that adds texture and holds sauce when cooked. In the world of organic pasta production, patience is everything.\u003c\/p\u003e\n\u003cp\u003eMore than thirty years on, the Girolomoni brand and the surrounding region have become synonymous with organic farming and Gino Girolomoni is recognized as a pioneer of the organic movement in Italy. The co-operative has continued to grow with over thirty local farms joining and following its principles.\u003c\/p\u003e","brand":"SabatoNZ","offers":[{"title":"Default Title","offer_id":52613735940394,"sku":"hhf1789492207787","price":4.31,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1000\/6203\/6266\/files\/girolomoni-grano-duro-penne-rigate_1.jpg?v=1789492211"},{"product_id":"sabato-gluten-free-gnocchi","title":"Sabato Gluten-Free Gnocchi","description":"\u003ch5\u003eDescription\u003c\/h5\u003e\n\u003cp\u003eA great tasting gluten-free gnocchi, made in Italy to a recipe that includes potato, corn and rice. Sabato gluten-free gnocchi has excellent texture and is super-convenient to cook - just a few minutes in boiling water.\u003c\/p\u003e\n\u003cp\u003eServe with your favourite Sabato pasta sauce or toss with one of our pestos or bruschettas.\u003c\/p\u003e\n\u003cp\u003eIf desired, once boiled and drained, the gnocchi can be pan-fried in nut brown butter to finish for added flavour. We love to add some fresh sage leaves and Salvagno pitted olives to the pan and toss with cubes of roast pumpkin.\u003c\/p\u003e\n\u003ch5\u003eIngredients\u003c\/h5\u003e\n\u003cp\u003e\u003cspan\u003eRehydrated potatoes 70% (water, potato flakes), rice flour, corn flour, potato starch, salt, lactic acid, potassium sorbate, natural flavourings.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eGLUTEN-FREE.  \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSuitable for vegans and vegetarians. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eNo artificial colours or flavours. No added sugar.\u003c\/span\u003e\u003c\/p\u003e\n\u003ctable width=\"536\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd width=\"532\" colspan=\"3\"\u003e\n\u003cp\u003e\u003cstrong\u003eNUTRITION INFORMATION\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd width=\"532\" colspan=\"3\"\u003e\n\u003cp\u003eServings per package: 4\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd width=\"532\" colspan=\"3\"\u003e\n\u003cp\u003eServing size: 100 g\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd width=\"220\"\u003e\n\u003cp\u003eAVERAGE QUANTITY\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd width=\"130\"\u003e\n\u003cp\u003eper serve\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd width=\"178\"\u003e\n\u003cp\u003eper 100 g\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd width=\"220\"\u003e\n\u003cp\u003eEnergy\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd width=\"130\"\u003e\n\u003cp\u003e641 kJ\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd width=\"178\"\u003e\n\u003cp\u003e641 kJ\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd width=\"220\"\u003e\n\u003cp\u003eProtein, total\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd width=\"130\"\u003e\n\u003cp\u003e2.4 g\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd width=\"178\"\u003e\n\u003cp\u003e2.4 g\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd width=\"220\"\u003e\n\u003cp\u003e-      Gluten\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd width=\"130\"\u003e\n\u003cp\u003e\u0026lt;3 ppm\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd width=\"178\"\u003e\n\u003cp\u003e\u0026lt;3 ppm\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd width=\"220\"\u003e\n\u003cp\u003eFat, total\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd width=\"130\"\u003e\n\u003cp\u003e0.2 g\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd width=\"178\"\u003e\n\u003cp\u003e0.2 g\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd width=\"220\"\u003e\n\u003cp\u003e-      Saturated\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd width=\"130\"\u003e\n\u003cp\u003e\u0026lt;0.1 g\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd width=\"178\"\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u0026lt;0.1\u003c\/span\u003e g\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd width=\"220\"\u003e\n\u003cp\u003eCarbohydrate\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd width=\"130\"\u003e\n\u003cp\u003e33.9 g\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd width=\"178\"\u003e\n\u003cp\u003e33.9 g\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd width=\"220\"\u003e\n\u003cp\u003e-      Sugars\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd width=\"130\"\u003e\n\u003cp\u003e0.1 g\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd width=\"178\"\u003e\n\u003cp\u003e0.1 g\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd width=\"220\"\u003e\n\u003cp\u003eSodium\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd width=\"130\"\u003e\n\u003cp\u003e316 mg\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd width=\"178\"\u003e\n\u003cp\u003e316 mg\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch5\u003eProducer\u003c\/h5\u003e\n\u003cp\u003eSabato’s range is inspired by the source of our superb ingredients - Europe. All of our products are lovingly made using carefully selected, top-quality sourced ingredients.\u003c\/p\u003e","brand":"SabatoNZ","offers":[{"title":"Default Title","offer_id":52613743149354,"sku":"tvl1789492324031","price":4.88,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1000\/6203\/6266\/files\/sabato-gluten-free-gnocchi_1.jpg?v=1789492329"},{"product_id":"rustichella-linguine","title":"Rustichella Linguine","description":"\u003ch5\u003eDescription\u003c\/h5\u003e\n\u003cp\u003eFlat spaghetti! Try these long thin ribbons of pasta with sundried tomatoes in fine slivers, chopped \u003cstrong\u003efeta\u003c\/strong\u003e and fresh herbs moistened with the oil from the tomatoes.\u003c\/p\u003e\n\u003cp\u003eRustichella linguine has a cooking time of 10 minutes and has a high yield of 10-12 serves per kg.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eRustichella pasta is made in Italy \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eusing \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003epremium coarsely ground durum wheat.\u003c\/span\u003e\u003cspan\u003e It always cooks to a perfect al dente and holds its texture. The pasta is extruded using bronze dies, rather than teflon like commercial pasta, to create a rough, porous surface that is perfect for holding pasta sauce. The pasta is then slowly dried for up to three days, which contributes to its superior flavour and resilience.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003eProducer\u003c\/h5\u003e\n\u003cp\u003eRustichella pasta has been produced in Abruzzo, home to the most famous Italian pasta, since 1924, and see making pasta as an ancient art - the historical and cultural heritage of their land. Rustichella premium pasta is produced from expert artisan traditions and its raw materials, production process and resulting product are worlds away from commercially produced dried pasta. As testament to its superior quality, Rustichella pasta is used by famous chefs in restaurants around the world. The difference? Taste, texture and yield.\u003c\/p\u003e\n\u003cp\u003eRustichella pasta is made very slowly over a period of 50 to 70 hours. The best hard durum wheat is stone-ground and mixed with pure mountain water to produce a dough which is mixed and kneaded for twice as long as it would be for commercial pasta (which is mixed, kneaded, quickly forced through a teflon die and drying machine, and is bagged and ready for shipping in 2 to 3 hours). This longer process of Rustichella improves the flavour and texture.\u003c\/p\u003e\n\u003cp\u003eThe dough is then forced slowly through a bronze die, is cut and then hung to dry slowly while temperature and humidity is carefully controlled. Extrusion through the bronze dies means that Rustichella pasta has a rougher texture which helps your sauces stick.\u003c\/p\u003e\n\u003cp\u003eBecause of the slow extrusion process, the pasta is quite compressed, giving it a very high 'swell rate' - 25% as opposed to 12% for normal dried pasta. To the person in charge of the pot, this means that it goes a lot further than you think it will – 500g will feed 5 to 6 people. It also means that it needs to be cooked in plenty of boiling water - 1 litre per 100g. Its structure means it not only cooks to 'al dente' but will hold and reheat 'al dente' as well.\u003c\/p\u003e","brand":"SabatoNZ","offers":[{"title":"500g","offer_id":52613743968554,"sku":"cft1789492346856","price":6.3,"currency_code":"USD","in_stock":true},{"title":"6kg","offer_id":52613744001322,"sku":"bqx1789492346857","price":61.79,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1000\/6203\/6266\/files\/rustichella-linguine_1.jpg?v=1789492351"},{"product_id":"rustichella-egg-tagliolini","title":"Rustichella Egg Tagliolini","description":"\u003ch5\u003eDescription\u003c\/h5\u003e\n\u003cp\u003eThese delicate ribbons of artisan egg pasta are made with 6 eggs per kilo of durum wheat flour (other brands only use 4 egg per kilo).\u003c\/p\u003e\n\u003cp\u003eServe this delicate pasta lightly-dressed with an extra virgin olive oil-based sauce. It is perfect with seafood or try tossed with strips of crisped prosciutto, slices of garlic, chilli, capers and olive oil.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eRustichella pasta is made in Italy \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eusing \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003epremium coarsely ground durum wheat.\u003c\/span\u003e\u003cspan\u003e It always cooks to a perfect al dente and holds its texture. The pasta is extruded using bronze dies, rather than teflon like commercial pasta, to create a rough, porous surface that is perfect for holding pasta sauce. The pasta is then slowly dried for up to three days, which contributes to its superior flavour and resilience.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003eProducer\u003c\/h5\u003e\n\u003cp\u003eRustichella pasta has been produced in Abruzzo, home to the most famous Italian pasta, since 1924, and see making pasta as an ancient art - the historical and cultural heritage of their land. Rustichella premium pasta is produced from expert artisan traditions and its raw materials, production process and resulting product are worlds away from commercially produced dried pasta. As testament to its superior quality, Rustichella pasta is used by famous chefs in restaurants around the world. The difference? Taste, texture and yield.\u003c\/p\u003e\n\u003cp\u003eRustichella pasta is made very slowly over a period of 50 to 70 hours. The best hard durum wheat is stone-ground and mixed with pure mountain water to produce a dough which is mixed and kneaded for twice as long as it would be for commercial pasta (which is mixed, kneaded, quickly forced through a teflon die and drying machine, and is bagged and ready for shipping in 2 to 3 hours). This longer process of Rustichella improves the flavour and texture.\u003c\/p\u003e\n\u003cp\u003eThe dough is then forced slowly through a bronze die, is cut and then hung to dry slowly while temperature and humidity is carefully controlled. Extrusion through the bronze dies means that Rustichella pasta has a rougher texture which helps your sauces stick.\u003c\/p\u003e\n\u003cp\u003eBecause of the slow extrusion process, the pasta is quite compressed, giving it a very high 'swell rate' - 25% as opposed to 12% for normal dried pasta. To the person in charge of the pot, this means that it goes a lot further than you think it will – 500g will feed 5 to 6 people. It also means that it needs to be cooked in plenty of boiling water - 1 litre per 100g. Its structure means it not only cooks to 'al dente' but will hold and reheat 'al dente' as well.\u003c\/p\u003e","brand":"SabatoNZ","offers":[{"title":"Default Title","offer_id":52613744329002,"sku":"uow1789492352254","price":4.58,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1000\/6203\/6266\/files\/rustichella-egg-tagliolini_1.jpg?v=1789492356"},{"product_id":"girolomoni-grano-duro-spaghettoni","title":"Girolomoni Grano Duro Spaghettoni","description":"\u003ch5\u003eDescription\u003c\/h5\u003e\n\u003cp\u003eA slightly thicker noodle than traditional spaghetti, Girolomoni spaghettoni is a long durum wheat pasta is made in Italy using methods unchanged for generations.\u003c\/p\u003e\n\u003cp\u003eThe pasta is extruded using bronze dies, rather than teflon like commercial pasta, to create a rough, porous surface that helps sauces to cling to it.\u003c\/p\u003e\n\u003cp\u003eCook in plenty of boiling, salted water for 11 minutes and blend through your favourite Sabato pasta sauce.\u003c\/p\u003e\n\u003ch5\u003eProducer\u003c\/h5\u003e\n\u003cp\u003ePerched on a hill overlooking the rolling countryside that surrounds the town of Isola del Piano, sits a 600-year-old monastery that today serves as a proud and symbolic headquarters for Girolomoni. Previously known as Montebello, this range has been renamed in honour of the founder of the co-operative that produces these top-quality products.\u003c\/p\u003e\n\u003cp\u003eWhen Gino Girolomoni, then the young mayor of the nearby town began renovations in the 1970s, the area was desolate and alienated. Farmlands had been left to waste, and whole generations had moved to the cities. Patiently however, Gino began to promote initiatives hoping to provide the region with a sustainable economy using traditional organic farming methods. The monastery renovations were completed, and abandoned farmhouses were used to house local farmers while they learnt about organic methods and sustainability. Eventually a mill, a pasta factory and a wooden storehouse were built to accommodate the growth that this pioneering co-operative was generating.\u003c\/p\u003e\n\u003cp\u003eThe quality of wheat is key and the area around Isola del Piano is ideal for pasta due to the careful rotation of crops throughout the seasons. This means the soil is always in a condition to produce healthy cereals. Spring water from the hills above the fields is used and some varieties of pasta are bronze extruded to give a coarse feel that adds texture and holds sauce when cooked. In the world of organic pasta production, patience is everything.\u003c\/p\u003e\n\u003cp\u003eMore than thirty years on, the Girolomoni brand and the surrounding region have become synonymous with organic farming and Gino Girolomoni is recognized as a pioneer of the organic movement in Italy. The co-operative has continued to grow with over thirty local farms joining and following its principles.\u003c\/p\u003e","brand":"SabatoNZ","offers":[{"title":"Default Title","offer_id":52613745082666,"sku":"nif1789492369342","price":3.87,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1000\/6203\/6266\/files\/girolomoni-grano-duro-spaghettoni_1.jpg?v=1789492373"}],"url":"https:\/\/ginghamstepboutique.shop\/collections\/pasta-gnocchi.oembed","provider":"My Store","version":"1.0","type":"link"}